I had a very fun and productive day in the kitchen yesterday making some nut butter (that almost killed my Vitamix! YIKES!), a tasty mango, grape and kiwi balsamic salad for a very special birthday celebration, double chocolate chip cookies that weren't really cookies in the end and these DELICIOUS mushroom beet burgers that were a HUGE success!
So, this latest batch of veggie burgers had beets, celery, mushrooms, tomatoes, sprouted sunflower seeds, a cayenne pepper, lemon zest and juice, spinach, miso, ground flax, hemp hearts, lots of herbs from the garden, fresh ground pepper, fresh garlic, vegan worchestershire sauce all blended in my food processor. Once it was rather pasty I dumped it into a big bowl and added in the leftover lentils and quinoa I had on hand along with some more hemp hearts. Shaped them into various patty sizes and baked them at 375 degrees for about 30 minutes on parchment paper. Chucked them in the freezer to pull out and defrost for making burgers, topping salads or just as a side dish! YUMMO! That miso really adds a ton of flavor and a good wallop of probiotics!
Seriously! How pretty are these layers?? What's not so pretty is the pink paste that results once the blades do their work.
Still, YUM!
And thanks to these tasty buggers, dinner last night was SO frickin' tasty, not to mention downright beautiful! My freshly made mushroom beet burgers on top of a massive romaine leaf topped with avocado, tomatillo, cucumber, pickles and a few dollops of a balsamic mango beet salad then drizzled with some more balsamic with a sprinkle of sesame seeds and freshly ground black pepper. Mine had some drips of Sriracha for some extra heat. Talk about flavor packed!
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